Saturday, April 16, 2011
Celeriac Salad (Remoulade) with Maple Dijon Vinaigrette
Celeriac (celery root) is a large bulbous root vegetable with very little starch content. Excellent for soups, mashed and in salads, it has a delicate celery taste. My favourite way of serving it is usually in a simple salad form, also known as "remoulade". In line with the season, I decided to add some maple syrup to the vinaigrette. The sweetness of the maple syrup helps balance the acidity of the cider vinegar used in the recipe.
1/4 cup cider vinegar
1 teaspoon Dijon cognac mustard
1 heaping teaspoon L'Ancienne Dijon mustard (with seeds)
2 tablespoons maple syrup
3/4 light olive oil
salt and pepper to taste
In a food processor or by hand whisk all the ingredients except the oil. Once the ingredients are blended gradually whisk in the oil in a slow steady stream.
2 lbs. celeriac/ 8 cups shredded
Posted by Anna C